1pineapple, peeled, cored, and cut into ½ in [12 mm] slices
1lb[455 g] halibut or other firm-fleshed white fish, cut into ½ in [12 mm] pieces
½cup[120 ml] fresh lime juice
2green onions, white and light green parts only, thinly sliced
1tspkosher salt
1jalapeño, seeded and minced
2tomatillos, outer skin removed, cut into ¼ in [6 mm] pieces
1avocado, diced
Freshly ground pepper
Instructions
Heat a grill pan over medium-high heat and brush with oil. Grill the pineapple until soft and slightly translucent, about 10 minutes. Transfer to a plate to cool completely, then cut into ½ in [12 mm] pieces.
Put the halibut, lime juice, green onions, and salt in a shallow ceramic or glass dish. Stir to coat the fish with the lime juice, then add the jalapeño. Cover and refrigerate for 30 to 60 minutes, allowing the citrus to “cook” the fish. The fish will be opaque when ready.
Gently fold in the tomatillos, avocado, and pineapple. Season with salt and pepper, and serve immediately.